August 15, 2009
Quick Vegan Biscuits
Ingredients:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
4 tbsp margarine
3/4 cup soy milk
Preparation: Pre-heat the oven to 450 degrees. Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.
Add the soy milk and stir until the particles cling together. Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky. With a rolling pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well), place on an ungreased cookie sheet and bake for 12 to 15 minutes. Serve hot.
July 26, 2009
Not sure, but I think I want to see it…. 🙂
http://video.aol.com/aolvideo/AOL Movies/alice-in-wonderland-trailer-no-1/30333530001
June 17, 2009
A Nostalgic Good-Night
Posted by VeggieGreenNatureLover under children, fairy tales, nostalgiaLeave a Comment
Who nibbles the moon?
Who takes a bite,
out of its roundness
night by night
Until nothing is left but a crust
and then,
Who Bakes the moon all over again?
And hangs it up
All round and bright
Ready for someone
to nibble and bite!
June 3, 2009
Our New House
Posted by VeggieGreenNatureLover under Blessings from above, The beginningLeave a Comment
WE DID IT!!!
June 1, 2009
Frolf—Fribee + golf! There’s nothing like hiking, laughing, and being outside to make me happy—top it off with great company and sunshine and you have a recipe for awesomeness!!
May 31, 2009
Carrot Soufflé
Posted by VeggieGreenNatureLover under food, Recipes, Vegetarian-nessLeave a Comment
Carrot Souffle
2 lbs. carrots peeled and sliced
1 stick butter melted
6 eggs beaten well with wisk
3/4 cup sugar ( i use a little over a half, too sweet this way)
6 Tbls. flour
2 teas. baking powder
2 teas. vanilla
cook carrots well (very soft) drain when done. set up rest of ing. while cooking.
in large bowl mix together dry ing. and set aside. in another smaller bowl wisk
together eggs and vanilla till creamy and set aside. melt butter in small bowl, set aside.
place cooked and drained carrots in blender half at a time. add half of butter
and puree, mixture will be thick. mix in half of beaten eggs and puree till smooth as baby food.
repeat with second half. mix together dry ingredients in large bowl and
dump in the pureed carrot mixture as pureed. mix together well with spatula and spoon into 2 1/2 qt GREASED tall casserole dish or souffle’ dish. bake 45 to 50 min. at 350. serve immediately.
